Luscious lemon baked cheesecake
A simple but very impressive pud lemon baked cheesecake, light enough to have a slice to finish a big meal
Ingredients
Ingredients
- 225 g digestive biscuits
- 100 g butter melted
- 250 g tub mascarpone
- 600 g soft cheese
- 2 eggs plus 2 yolks
- zest 3 lemons juice of 1
- 4 tbsp plain flour
- 175 g caster sugar
- For the topping
- ½ a 284ml pot soured cream
- 3 tbsp lemon curd
- handful raspberries to serve (optional)
Instructions
Method
STEP 1
- Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
STEP 2
- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
STEP 3
- Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.
RECIPE TIPS
- TIP
- To turn this tasty dessert into an orange or lime-flavoured cake, simply swap the zest and juice of lemon to that of your chosen citrus fruit.
Notes
Freezable (Can be frozen baked but undecorated)
Nutrition: per serving
Highlight Nutrient Unit
kcal 705
fat 57g
saturates 34g
carbs 43g
sugars 25g
fibre 0g
protein 7g
low in salt 1.08g
Nutrition: per serving
Highlight Nutrient Unit
kcal 705
fat 57g
saturates 34g
carbs 43g
sugars 25g
fibre 0g
protein 7g
low in salt 1.08g
